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Forbidden Black Rice Recipe – You will love this earthy flavorful Forbidden Rice with Acorn Squash and Pecans. It’s a marvelous fall and holiday Black Rice Recipe that adds color and texture to the dinner table. Forbidden rice is a vegetarian dish everyone will enjoy!
Black Rice Recipe for the Holidays
Usually in the fall, I spend months focusing on apple recipes, Halloween treats, and Thanksgiving side dishes.
I get super excited about cutesy Halloween goodies, so I tend to get a little carried away.
However, today’s black rice recipe will make a statement on your holiday table, yet is a bit more sophisticated than some of my earlier offerings.
What Is Forbidden Rice?
I love forbidden rice. Love. It.
The color is so striking, it immediately draws attention when you serve it. There are two main varieties of whole-grain black rice: Forbidden Rice and Wild Rice.
Forbidden rice (sometimes called black sticky rice, purple rice, or emperor’s rice) comes in various shades of black. As a glutinous rice, it tends to be softer and clump a little when cooked. It has a light nutty flavor and chewy texture. If you rinse it well before cooking it will clump less.
Forbidden rice is great to use in dishes in which you might normally use long-grain or short-grain white rice varieties, such as rice pudding, rice porridge, or stir fried rice dishes.
Wild rice comes in different shades of dark brown and black. It stays firm and separated when cooked, similar the brown rice. It is great for pilafs because the grains offer chewiness and fluff easily.
Whether you like the hearty texture of wild rice or the tender texture of forbidden rice, either variety is fine for this black rice pilaf.
To this Forbidden Rice, I added roasted acorn squash and toasted pecans for sweetness and nutty crunch.
Roasted acorn squash is one of my favorite fall ingredients. It brings a sweet earthy note to this black rice recipe as well as a festive punch of orange color. If you aren’t crazy about acorn squash, this would be the perfect place to substitute diced butternut squash or sweet potatoes. Both offer the same appeal.
This black rice recipe is for you, grownups.
But don’t worry your kids will love Forbidden Rice with Acorn Squash and Pecans too!
How to Cook Black Rice
Ingredients You Need
- Black Rice (forbidden rice or black wild rice)
- Butter (oil for vegan)
- Shallots
- Pecan Pieces (or cashews, walnuts, or almonds)
- Orange Zest
- Fresh Thyme Leaves
- Vegetable Oil
- Acorn Squash(or butternut squash)
- Salt and Pepper
Pilaf Method Steps
- Saute the butter and shallots in a saucepan for two minutes then add the rice and toss it to coat in butter. Add salt and water according to the rice package instructions. Cover the pot and bring to a boil.
- Once it boils, stir and lower the heat to a simmer. Then cover until it is fully cooked.
- Peel and dice the acorn squash and toss in oil then spread over a baking sheet. Roast in a preheated oven for about 15 minutes, then flip and re-spread the squash to cook for another 10 minutes.
- The last 2-3 minutes of cooking of the squash, add in the pecan pieces so that they can roast as well.
- Toss together the rice and the squash mixture with some orange zest and thyme. Make sure to season to taste and serve warm!
Get The Full Printable Black Rice Recipe (Forbidden Rice) Below.
Frequently Asked Questions
Is Forbidden Rice Gluten Free?
Yes, all rice is gluten-free, unless you add ingredients to it that contain gluten. This recipe is completely gluten-free.
Can I Cook Chinese Black Rice in an Instant Pot Pressure Cooker?
Yes, you can! Rinse the black rice several times to remove some of the starches. Place the rice in the Instant Pot and add 1 1/2 cups water. Pressure Cook on HIGH for 18 minutes, then perform a natural release for 9-12 minutes.
Can I make forbidden rice the day before?
Yes! I would tightly cover the cooked black rice with foil and warm it up in the oven at 350 degrees F for 15-20 minutes.
How long will Forbidden Rice last in the fridge?
You can keep this black rice recipe in an airtight container in the fridge for 4 to 6 days.
Can I freeze cooked Black Rice?
Yes. Store the rice in an airtight container for up to 6 months. Then thaw at room temperature before rewarming in the oven.
Other Holiday Recipes and Dishes:
- Chicken Sausage Apple Squash Sheet Pan Dinner Recipe
- Three Sisters Butternut Squash Chili Recipe
- Bacon Pecan Brittle Recipe
- Smoky-Sweet Roasted Butternut Squash Recipe
- Butternut Squash Gnocchi with Whiskey Cream Sauce Recipe
- Roasted Butternut Squash Risotto ~ Just a Taste
- Butternut Squash Cakes ~ The Bite House
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Black Rice Recipe (Forbidden Rice)
Prep Time: 20 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 1 hour hour
A festive dark and moody side dish for the holidays, made with black rice, acorn squash, and chopped nuts.
Servings: 8
Ingredients
US Customary – Metric
- 1 1/2 cups black rice wild or forbidden
- 2 tablespoons butter oil for vegan
- 2 shallots peeled and diced
- 1 cup pecan pieces
- Zest of 1 orange
- 2 tablespoons fresh thyme leaves
- 2 tablespoons vegetable oil
- 1 acorn squash peeled, seeded, and diced
- Salt and pepper
Instructions
Set a medium sauce pot over medium heat. Add the butter and shallot and saute for 2 minutes. Then add the rice and toss to coat in butter. Add the appropriate amount of water as directed on the rice package (from 3-4 cups depending on the variety of rice.) Add 1 1/2 teaspoons salt, cover, and bring to a boil.
Once boiling, stir, lower the heat to medium-low, cover, and simmer until cooked through—follow time directed on rice package.
Meanwhile, preheat the oven to 450 degrees F. Toss the peeled and diced acorn squash in oil and spread over a baking sheet. Roast in the oven for 15 minutes. Turn and spread the acorn squash again and roast another 10 minutes. In the last 2-3 minutes sprinkle the pecans over the acorn squash so the pieces can toast.
Once the rice and roasted acorn squash are ready, toss together with orange zest and thyme. Then salt and pepper to taste. Serve warm or at room temperature!
Nutrition
Serving: 1serving, Calories: 306kcal, Carbohydrates: 36g, Protein: 5g, Fat: 17g, Saturated Fat: 6g, Cholesterol: 8mg, Sodium: 30mg, Potassium: 352mg, Fiber: 4g, Sugar: 1g, Vitamin A: 375IU, Vitamin C: 9.4mg, Calcium: 45mg, Iron: 1.6mg
Course: Side Dish
Cuisine: American, Asian
Author: Sommer Collier
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